Total Calories: 164
1. TO MAKE THE STOCK: In a large soup pot, combine the chicken, water, vegetables, and garlic. Bring to a boil. Skim off the foam. Add the parsley, basil, thyme, salt, peppercorns, bay leaf, and wine, if using. Reduce heat to medium-low, cover, and simmer until the chicken is very tender, 1 to 1 1/2 hours. Transfer the chicken to a plate and let cool. Strain the stock into a bowl and discard the solids. Using a fat separator, degrease the stock and return to the pot or, if time allows, refrigerate it overnight and then remove the congealed fat.
2. Remove the skin and bones from the chicken and discard. Cut the chicken into bite-sized pieces and add 2 to 3 cups chicken pieces to the stock (use the remainder for other purposes). Taste and adjust the seasoning.
TO MAKE AHEAD: Let cool, cover, and refrigerate for up to 3 days, or freeze in an airtight container for up to 2 months.
TO REHEAT: If frozen, let thaw in the refrigerator before reheating. Bring to a simmer over low heat.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chicken Stock recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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